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Easy Roasted Butternut Squash Soup

Easy Roasted Butternut Squash Soup

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Soup

Ingredients

  • 2 1/2 pounds of pre peeled and cubed butternut squash
  • 3-4 onions
  • 4 tablespoons of olive oil
  • 6 cloves of garlic
  • 1/2 tablespoon of garlic powder
  • 1 tablespoon of fresh ginger grated
  • 6 cups of stock*
  • salt and pepper to taste

For roasted squash seeds

  • seeds from a squash cleaned and rinsed
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 and line a cookie sheet with foil. Spray the foil with nonstick spray.
  • Quarter the onions and lay the onions and squash out on the prepared tray evenly. Press garlic cloves over veggies. Drizzle olive oil and toss the veggies to evenly coat. Sprinkle on ginger and salt and pepper.
  • Bake for 45-50 minutes or until the squash is fork tender and onions begin to caramelize on the edges.
  • Remove from oven. Let cool.
  • Put veggies into a blender along with 3 cups of stock. Blend until smooth. Pour into a saucepan and heat over low heat. Stir in the rest of the stock. Serve hot, garnish with squash seeds and fresh sage.

For the roasted seeds

  • Preheat oven to 400.
  • Toss the seeds in olive oil and season liberally with salt and pepper.
  • Bake for 10-15 minutes or until seeds are golden and slightly nutty smelling.

Notes

* I like either chicken stock or vegetable stock in this. I'd avoid beef stock.
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